Sesame Ginger Noodle Bowl (Printable Page)

Chilled sesame-ginger noodles with crunchy cabbage, edamame and cucumber for a light, refreshing meal.

# What You'll Need:

→ Noodles

01 - 300 g (10 oz) soba noodles or thin wheat noodles

→ Vegetables

02 - 2 cups shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame (cooked and cooled)
05 - 2 green onions, thinly sliced
06 - 1 tablespoon toasted sesame seeds
07 - 1 small cucumber, julienned
08 - Fresh cilantro leaves, for garnish (optional)

→ Sesame Ginger Dressing

09 - 3 tablespoons toasted sesame oil
10 - 2 tablespoons soy sauce (use tamari for gluten-free)
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon tahini or peanut butter
13 - 1 tablespoon maple syrup or honey
14 - 1 tablespoon fresh ginger, finely grated
15 - 1 clove garlic, minced
16 - 1 teaspoon chili flakes or sriracha (optional, for heat)

# Step-by-Step Guide:

01 - Cook the soba noodles according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
02 - In a small bowl, whisk together all the sesame ginger dressing ingredients until smooth and emulsified.
03 - In a large mixing bowl, combine the cooled noodles, shredded cabbage, carrots, edamame, cucumber, and green onions.
04 - Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
05 - Divide the noodle bowl among four serving bowls.
06 - Garnish with toasted sesame seeds, cilantro leaves, and extra green onions if desired. Serve cold.

# Expert Tips:

01 -
  • It's the kind of dish you secretly look forward to all day because the flavors keep getting better as they sit.
  • You can use whatever sturdy veggies are hiding in the fridge and it’ll taste satisfying every single time.
02 -
  • Once, I forgot to rinse the noodles in cold water and ended up with a sticky, clumpy mess—never again.
  • Tossing the noodles with a drizzle of oil before adding veggies keeps everything separate and silky.
03 -
  • Always rinse soba noodles under plenty of cold water, using your hands to gently swish away excess starch.
  • Reserve a little of the noodle cooking water and add it to the dressing if things get too thick—the starchy water ties everything together lushly.
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